Metric:
3 Japanese Cucumbers
( or Persian Cucumbers )
36gr Sugar
12gr Salt
( Kosher or Sea Salt or half if using Table Salt )
4gr Japanese Karashi Hot Mustard
Equipment Needed:
1 Sealable Zipper Storage Bag
TRADITIONAL JAPANESE RECIPE: With only a few ingredients you can make this amazing side dish, Pickled Cucumber Recipe ( きゅうりの漬物 ), to serve alongside your meal.
Tsukemono (漬物) or Japanese Pickles are widely used in Japan. They are served with any sort of meal and most of the times alongside Rice and Miso Soup. Pickles are not a served as a dish alone, but just as a garnish.
We recommend you to use Japanese Cucumbers as they are very crunchy, but if you cannot find them you can go for Persian Cucumbers.
If you're not a fan of Cucumbers you can replace them with Cabbage, Carrot, Celery, Turnip ( Kabu in Japanese ), or Eggplant.
Skill Level:  |
Time: 10 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Put Salt, Sugar, and Japanese Karashi Mustard in the Sealable Zipper Storage Bag and mix together until well combined.
02 - Cut 1.2cm / 0.5in off the end of the Cucumbers.
03 - Put the Cucumbers in the bag and squeeze out the air, closing the bag tightly.
04 - Rub the Cucumbers well with the Salt-Sugar-Mustard Mixture.
05 - Place in the refrigerator for up to 1 or 2 days.
06 - When it’s ready, discard the liquid, slice the Cucumber and serve.
Notes:
- If you cannot find Japanese Cucumbers, you can use Persian Cucumbers.
- Japanese Karashi Mustard can be substituted with Powdered Chinese Mustard or Colman’s English Mustard which are very similar to Japanese Mustard.
- You can keep the cucumbers in the refrigerator for 4 hours if you like a more delicate taste.
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| Written by: Uncut Recipes | Disclaimer |
